Mediterranean Avocado Pasta Salad
This Mediterranean Avocado Pasta Salad combines fresh ingredients, vibrant flavors, and a healthy twist, perfect for summer gatherings and meal prep.
Ingredients
Pasta and Vegetables
- 12 ounces pasta (such as fusilli or penne) Cook according to package instructions.
- 2 pieces ripe avocados, diced Choose ripe avocados for best creaminess.
- 1 cup cherry tomatoes, halved
- ½ piece cucumber, diced
- ¼ cup red onion, finely chopped
- ½ cup Kalamata olives, pitted and sliced
- ¼ cup feta cheese, crumbled Can swap for goat cheese or omit for vegan.
- ¼ cup fresh parsley, chopped Garnish with extra parsley if desired.
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice Helps prevent avocado browning.
- to taste none Salt Use to preference.
- to taste none Pepper Use to preference.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and let it cool.
- In a large bowl, combine the diced avocados, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Add the cooled pasta to the bowl with the vegetables and pour the dressing over the top.
- Toss gently to combine.
- Serve immediately or chill for 30 minutes before serving.
Notes
To keep this salad fresh, store it in an airtight container in the refrigerator. It's best eaten within 1 to 2 days. If preparing in advance, consider adding the avocados and dressing right before serving to prevent browning.